1 ¾ oz. Cazadores Reposado tequila
¼ oz. Lejay Cassis
¼ oz. Pineapple juice
¾ oz. Salted plum balsamic shrub
¾ oz. Lemon juice
1 oz. Egg white
Combine all ingredients into a tin with ice and shake. Strain into a coupe glass and garnish with a sprinkle of mint crystals and micro orchid.
Melina Meza, beverage director of Olivetta in New York, created this recipe.